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Beginners Guide => Trainee Chefs / Beginners Questions => Topic started by: natterjak on May 12, 2011, 10:36 AM

Title: Mustard seeds
Post by: natterjak on May 12, 2011, 10:36 AM

I've noticed some Bombay Aloo recipes call for mustard seed but upon checking I find yellow, brown and black mustard seeds available from spices of india.  Anyone know how their flavour varies and which is considered "normal" mustard seed for a recipe which doesn't specify?

Title: Re: Mustard seeds
Post by: Malc. on May 12, 2011, 11:06 AM

Yellow would be considered "normal" but you can use either. I have both yellow and black in my cupboard, but usually only use yellow or a combination of yellow and black.

I have never done a side by side comparison of taste i'm afraid.

Both are available in your local supermarket.

Title: Re: Mustard seeds
Post by: natterjak on May 12, 2011, 11:10 AM

Thanks Axe  ;D

Title: Re: Mustard seeds
Post by: peterandjen on May 12, 2011, 01:40 PM

Yellow mustard seeds are hot in terms of spice when compared to black or brown.
When i say hot i mean they leave that english mustardy flavour/heat in your throat.
You'll see what i mean if you make a madras as usual, but add a tsp or two of yellow mustard seeds to the frying stage. It seems to compliment the heat of the chillies.

Title: Re: Mustard seeds
Post by: RivalSavage on May 14, 2011, 02:47 PM

I was told by my Sri Lankan cookery tutor that black mustard seeds are used. They are heated in very hot oil till they pop which releases a nutty flavour as opposed to any discernable heat